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How to make sour cream?

post #1 of 10
Thread Starter 

i just trying to find some recipes to make sour cream ,please help

post #2 of 10

At a few of the places I have worked at over the years we have made our own sour cream, creme fraiche, or crema, whatever you want to call it.  The recipe was simple, for every quart of cream we would add 1 cup of buttermilk.  Cover the container and allow it to sit at room temperature for 18-24 hours.  By adding the buttermilk, which usually contains live cultures you give the "good" bacteria a jump start and they are able to crowd out the "bad" bacteria that would make the product taste nasty.  The longer you keep it out the more tangy and thicker it will get, but homemade won't get as thick as store bought as the bought kind often contains other items to help thicken the sour cream.

post #3 of 10

I just add some lemon juice to the cream leave it to stand for a couple of hours (they don't sell sour cream here)

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Life is too short to drink bad wine
---Anonymus---

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post #4 of 10

Combine 1 cup manufacturing cream and 2 tablespoons of buttermilk. Heat to a simmer. Cover and keep in a warm place for 24 hours.


Edited by cheflayne - 4/26/12 at 6:03am
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 10

Would yoghurt give the same effect?  will it taste as good?  I now can (occasionally, and crossing town to go to one specific store that has it once a week if i'm lucky) get buttermilk. Sour cream is actually easier to find.  But if i can't find either, can I use yoghurt?  It should have cultures too, that should do the same thing, no? Though i admit, buttermilk has a very nice taste and none of the sourness yoghurts tend to have. 

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"
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post #6 of 10

Yes. yogurt works fine as well.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 10

just curious cheflayne,

do you have to heat it first? i do the same as you but without heating, which doesn't mean anything.... i'm just curious...what does the heating do exactly? make it thicker faster? thanks chef......

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 10

Heating it alters the whey proteins lending to a finer and more thick consistency because it increases their water holding capacity, as well as speeding up the fermenting process due to the fact that bacteria like warm temps.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #9 of 10
Thread Starter 

Thank you

post #10 of 10
Thread Starter 

Thanks for all you answers ,help me a lot chef.gif

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